Connecting the doughs

🇬🇧 In the 42nd episode of Connecting the Doughs podcast, we interview Karol Jezierski, Head Pizza Chef at Augusto pizzeria in Chester (UK). In this podcast, we explore transitioning from being a chef in an Italian restaurant to becoming the leading man behind a trendy pizzeria serving incredible Contemporanea pizzas and Turin's delicious pizza "al padellino". K

🇬🇧 In the 41st episode of the pizza business podcast Connecting the Doughs we catch up with Edin Basic (founder & ex-owner of Firezza chain in London) on the evolution of 3rd party food delivery services. We'll hear about his experience running Firezza delivery fleet before JustEat, working with current players and aggregates, and what the future may hold. The episod

🇮🇹 Nella quarantesima puntata del podcast Connecting the Doughs, intervistiamo Roberto Uditi attuale Head Pizza Chef della pizzeria Pizza Beppe 4 a Eindhoven. Con Roberto parleremo di come si apre una pizzeria - degli step che servono per far andare tutto liscio... o quasi!Durante l'intervista Roberto condividerà anche la sua esperienza negli Stati Uniti dove, insieme a

🇬🇧 In the 39th episode of Connecting the Doughs we catch up with Kristjan Longar Chief Operating Officer and former Executive Chef at BASTA! Urban Italian, a successful restaurant and pizzeria group based in Sweden. Kristjan will tell us more about the inspiration and the evolution of the Basta! concept from the punk-rock theme of the early days in 2017 to the transformation

🇮🇹 Nella trentottesima puntata del podcast Connecting the Doughs, intervistiamo Luca Giannino tecnico di Molino Quaglia, Farina Petra. Dopo la bella introduzione sull’azienda fatta dal direttore marketing Piero Gabrieli, oggi Luca ci racconterà più nello specifico delle caratteristiche delle farine per pizza Petra che le differenziano dalle altre. Parleremo del trend dell

🇬🇧 In the 37th episode of Connecting the Doughs, we share our interview with Edin Basic, founder of Firezza, a delicious pizza by the meter delivery service with several spots in London, and the current owner of Pizza Madre UK, based in the affluent neighbourhood of Ealing. Edin will tell us all about his incredible journey that saw him leaving his home country in his early t

🇮🇹 Nella 36esima puntata del podcast Connecting the Doughs, intervistiamo Piero Gabrieli, direttore marketing di Farina Petra Molino Quaglia che da quattro generazioni è al centro di una filiera produttiva sostenibile ed innovativa supportata da una comunicazione davvero all'avanguardia. Durante l'intervista sveleremo la storia e le basi sulle quali si fonda il suc

🇬🇧 On the 35th episode of Connecting the Doughs we share the story of how Emily, Rachel, and Matt started Pepper’s Perfect Pizza, a family-run pizza business in the beautiful region of the Forest of Dean (England), back in 2020. In our interview, Matt will tell us all about setting up a mobile pizza business from scratch. From the building of The Time Machine - their steam-

🇮🇹 Nella 34esima puntata del podcast sul business della pizza, intervistiamo Pam Tironi fondatrice del gruppo di pizzerie di successo con base a Londra chiamato The Pizza Room.Ogni storia imprenditoriale è unica a sé, spesso però molte di queste contengono ingredienti simili: una bella idea e visione per realizzarla, un capitale per iniziare, una grande forza di volontà p

🇬🇧 In the 33rd episode we interview the founder of Instagram page Leopard Crust. Feng lives in Bangkok and started to make pizza at home as a personal challenge. A few hundreds of pizzas later, she's become one of the most creative amateur pizza artists in the world sharing her creations on Instagram. Her motto is "dough is the science, toppings are art" - in t